01-23-2007, 05:26 AM
1 tbl sesame oil
4 oz duck meat cooked and shredded
1/2 oz carrots julienned
1/2 oz celery julienned
1/2 oz peppers julienned
1/2 oz snow peas julienned
1/2 oz diakon sprouts julienned
1/2 oz green onions sliced
2 lrg nappa cabbage leaves
2 oz Asian Plum Wine Sauce (see below)
Sesame seeds for garnish
ASIAN PLUM WINE SAUCE
8 oz duck or chicken stock
1 oz soy sauce
4 oz plum wine
1 tbl mincedginger minced
1 tbl minced garlic minced
1 tbl minced shallots minced
1 tbl sesame oil
1 tbl cornstarch mixed with
1 tbl water to make a slurry
For Spring Roll: Steam nappa cabbage leaves and set aside until filling is done. In a hot saute pan, add sesame oil and quickly cook all the vegetables except for the sprouts and cabbage leaves, then add duck meat and sauce. Place the filling in nappa cabbage leaves, add sprouts, then roll like a spring roll. Garnish with sesame seeds.
For Asian Plum Wine Sauce: In a sauce pan over medium-high heat, saute the ginger, garlic and shallots in the sesame oil for about 1 minute, then add plum wine and reduce by half. Add soy sauce and stock. Bring to a boil and slowly add cornstarch slurry, whisking until thickened. (
Makes about 1 cup)
4 oz duck meat cooked and shredded
1/2 oz carrots julienned
1/2 oz celery julienned
1/2 oz peppers julienned
1/2 oz snow peas julienned
1/2 oz diakon sprouts julienned
1/2 oz green onions sliced
2 lrg nappa cabbage leaves
2 oz Asian Plum Wine Sauce (see below)
Sesame seeds for garnish
ASIAN PLUM WINE SAUCE
8 oz duck or chicken stock
1 oz soy sauce
4 oz plum wine
1 tbl mincedginger minced
1 tbl minced garlic minced
1 tbl minced shallots minced
1 tbl sesame oil
1 tbl cornstarch mixed with
1 tbl water to make a slurry
For Spring Roll: Steam nappa cabbage leaves and set aside until filling is done. In a hot saute pan, add sesame oil and quickly cook all the vegetables except for the sprouts and cabbage leaves, then add duck meat and sauce. Place the filling in nappa cabbage leaves, add sprouts, then roll like a spring roll. Garnish with sesame seeds.
For Asian Plum Wine Sauce: In a sauce pan over medium-high heat, saute the ginger, garlic and shallots in the sesame oil for about 1 minute, then add plum wine and reduce by half. Add soy sauce and stock. Bring to a boil and slowly add cornstarch slurry, whisking until thickened. (
Makes about 1 cup)